Step 1: Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with a paper towel. Leave tails on for easier dipping and a more elegant presentation.

Step 2: Set Up Breading Stations: In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, combine shredded coconut and panko breadcrumbs.

Step 3: Bread the Shrimp: Dredge each shrimp in the seasoned flour, shaking off excess. Dip into the beaten eggs to coat. Press into the coconut-breadcrumb mixture, ensuring even coverage.

Step 4: Fry (or Bake): To Fry: Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate. To Bake (lighter option): Preheat oven to 425°F (220°C). Place breaded shrimp on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake for 10–12 minutes, flipping halfway.

Step 5: Make the Sweet Chili Dip: In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, and honey. Adjust flavors to taste.